For the butterscotch pudding:

1. Mix the whole milk and heavy cream and set it aside. Whisk the egg yolks and cornstarch and also set aside.
2. In a saucepan, mix the salt, dark brown sugar, and water, and place the pan over medium heat. Resist the temptation to stir it, just allow it to melt and bubble until it is dark brown in color.  
3. Very slowly pour the heavy cream and milk mixture into the saucepan and continue to cook until it begins to boil. Now, remove approximately 1/2 of the mixture from the saucepan and slowly whisk it into the egg yolks. Whisk constantly so that the eggs don’t scramble. 
4. Pour the egg mixture slowly into the saucepan and reduce the heat to low. The mixture will bubble a lot so don’t be alarmed by that. Cook the pudding for about 1 minute. The pudding should thicken at this point.
5. Remove the saucepan from the heat, add the butter and constantly stir it until the butter has melted. Add the vanilla extract and set aside to cool.
6. Once it’s cooled for a few minutes, pour the pudding into the serving glasses, cover the top of the pudding with plastic, and place containers in the refrigerator. The plastic keeps skim from forming on the top of the pudding.
7. Refrigerate for at least 4 hours before serving.

For the salted caramel sauce:

1. Pour the sugar into a medium saucepan and over medium heat stir the sugar constantly with a rubber spatula. First, the sugar will start to clump but after a few minutes, it melts. Once the sugar has completely dissolved, it will turn a dark amber color.
2. Add the butter and stir until it is completely combined. 
3. Once the butter has melted, slowly pour in the heavy cream. You’ll be surprised at how quickly the mixture will bubble. 
4. Stir until the mixture is completely combined and then let it boil for just a minute. Add the salt.
5. Remove from the heat and let the mixture cool and thicken.
6. Pour the caramel sauce into a jar and set aside until ready to serve.

For the whipped cream:

1. Place the bowl of a mixer and the whisk in the refrigerator for about 15 minutes.
2. Pour the cold heavy cream, sugar, a vanilla in the bowl of a mixer.
3. On medium-high speed, whisk the mixture until it begins to form stiff peaks. Don’t over-mix or the cream will begin to curdle. You’ll know it’s ready when you can tip the mixing bowl upside down and the whipped cream doesn’t run out.

Assembling the butterscotch puddings:

1. Take the puddings out of the refrigerator and remove the plastic wrap.
2. Pour a layer of the salted caramel sauce over the top of the pudding. 
3. Using a pastry filling bag, place a large dollop of whipped cream on top.
4. Sprinkle heath bar crumble over the top of the whipped cream and around the edges.
5. Serve immediately and enjoy!